Synopses & Reviews
When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie.
The Balthazar Cookbook captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules à la Marinière to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.
"Like its food, Balthazar's cookbook is uncomplicated, elegant and timeless." Publisher's Weekly
Meticulously translated for the home cook, this collection of French brasserie recipes features dishes from the celebrated New York hotspot owned by renowned restaurateur Keith McNally. 140 photos, 90 in full color.
About the Author
KEITH MCNALLY has owned such famed New York City hotspots as the Odeon, Cafe Luxembourg, and Nells, as well as his current restaurants, Balthazar, Pravda, Pastis, Lucky Strike, and Schillers Liquor Bar. RIAD NASR and LEE HANSON are co-chefs at Balthazar, Pastis, and Schillers Liquor Bar. The lot of them live in New York City.